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Crispy Roasted Garlic Rosemary Potatoes

Author: Body & Bungalow
Golden and crispy on the outside, soft and tender on the inside—these roasted garlic rosemary potatoes are the ultimate fall comfort food. The secret to their irresistible crunch? A dash of baking soda! It helps the potatoes develop a perfectly crispy texture, while the garlic and rosemary add the flavors we all crave this season. 🍂
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 5
Calories 100 kcal

Ingredients
  

  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch pieces (about 4 medium-large potatoes)
  • 1/2 tsp baking soda
  • 2 tbsp olive oil
  • 1 tbsp garlic, minced
  • 2 tbsp fresh rosemary, minced
  • 2 tsp sea salt
  • 1/2 tsp freshly ground black pepper

Instructions
 

  • Preheat your oven to 450°F (230°C). Bring a large pot of salted water to a boil.While the water heats, peel and cut the potatoes into 1-inch cubes.Once the water is boiling, add the baking soda and potatoes. Boil for 10 minutes, or until a fork easily pierces through.While the potatoes cook, prepare a baking sheet by lining it with foil and lightly spraying it with olive oil. Mince the garlic and rosemary.Drain the potatoes and transfer them to a large bowl. Add olive oil, garlic, rosemary, salt, and pepper. Gently toss to coat.Spread the potatoes evenly on the prepared baking sheet. Roast in the oven for 40-50 minutes, turning occasionally, until they are golden and crispy. Enjoy 🤍

Notes

Golden and crispy on the outside, soft and tender on the inside—these roasted garlic rosemary potatoes are the ultimate fall comfort food. The secret to their irresistible crunch? A dash of baking soda! It helps the potatoes develop a perfectly crispy texture, while the garlic and rosemary add the flavors we all crave this season. 🍂